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Charcuterie: the craft of salting, smoking, and curing Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Publisher: W. W. Norton

The book: Charcuterie: The Craft of Salting, Smoking, and Curing by Ruhlman, et. Got a little less than 7lbs of pork belly in 4 pieces and cured it this last week. Used the cure from: Charcuterie: The Craft of Salting, Smoking, and Curing. We are all making Duck Prosciutto. So I asked Santa for a copy of Michael Ruhlman & Brian Polcyn's groundbreaking book of the same title: Charcuterie: The Craft of Salting, Smoking, and Curing . Charcutepalooza picks something from "Charcuterie: The Craft of Salting, Smoking and Curing" by Michael Ruhlman and Brian Polcyn. Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn (a bit highfalutin' – I doubt I'll be preparing Shrimp, Lobster and Leek Sausage any time soon but, then again, who knows? That's what LaLonde's family graduated to. Brian Polcyn, co-author of the James Beard Award-nominated “Charcuterie: The Craft of Salting, Smoking, and Curing,” visited the Marra Forni kitchen this week to show a full house the finer points of salumi making. See also my posts Corning Beef, Cured vs Processed Meats, and Sugar and Salt in Food Preservation. Dry-cured bacon is more concentrated, more flavorful.